For a healthy, hearty vegetarian meal packed full of goodness, try our baked stuffed peppers recipe from our Hillier Development Chef. The filling combines the delicious saltiness of ricotta cheese with the sweetness of raisins.

Serves: 6

Time: c. 1 hour 45 minutes (including cooking time)


  • 6 red peppers
  • Olive oil – to coat

For the sauce

  • 1 tablespoon of olive oil
  • 1 green pepper – roughly chopped
  • 1 small onion – finely chopped
  • 1 garlic clove – chopped
  • 400g chopped tomatoes
  • 1 dessertspoon of tomato puree
  • ½ teaspoon sugar

For the filling

  • 100g fresh breadcrumbs
  • 1 egg – beaten
  • 400g ricotta cheese
  • 100g grated Italian-style hard cheese (look for versions that clearly have a vegetarian label)
  • 50g pine nuts – lightly toasted
  • 50g raisins
  • Salt & freshly ground black pepper


1. Set the oven to 180C / 160C fan.

2. Remove the top third of each pepper, leaving the stalks attached. Remove the seeds, brush the peppers all over with olive oil, place on a baking sheet and roast for 15 minutes. The peppers should be soft and slightly charred. Remove from the oven and allow to cool.

3. Make the sauce. Heat the oil in a pan, add the green peppers, onion and garlic and cook over a gentle heat until soft. Add the chopped tomatoes, tomato puree and sugar. Season, bring to a simmer and cook for 5 minutes.

4. Blend with stick blender to make a sauce.

5. Make the filling by mixing all the filling ingredients together, along with 2 tablespoons of the sauce.

6. Divide the filling between the peppers and replace the tops of the peppers.

7. Pour the sauce into an oven-proof serving dish and place the peppers, upright. on top of the sauce. Cover with foil and bake for around 50 minutes. Remove the foil and cook for a further 10 minutes.

Chef’s Tip

Use hollowed-out beef tomatoes in place of the peppers. Use these raw, do not roast beforehand.

>> Download Stuffed Baked Peppers Recipe